Delicious serving tips to make life easier


Chicken Seekh Kebabs



The grilled meat in minced or small bites with the zing of spices added is the mainstay of any meal. Kebabs are a very popular and preferred accompaniment with drinks and as starters to any gathering. They can be a very convenient finger food option.

  • Peshawari Chicken Chappel Kebab
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  • Peshawari Meat Chappel Kebab


  • Tamarind Paste – 4tbs
  • Sugar or Jaggery – 2 tsp
  • Chilli powder – 1tsp
  • Cumin Powder –1 tsp
  • Dry Ginger powder – ½ tsp
  • Cinnamon – 1 inch stick
  • Water – ½ cup
  • Black salt – ½ tsp
  • Salt, to taste


  • For a Hot, Sweet and Sour chutney, in a pan, add small teaspoon quantities of water to the tamarind paste and whisk it with a spoon to make it into a smooth chutney consistency.
  • Add chilli, cumin and dry ginger powder and the cinnamon stick along with the jaggery/ sugar to half a cup of water. Bring all to a boil in low flame stirring continuously.
  • Take off the flame after 10 minutes and add the black salt and stir it in. Cool and serve with green chillies deep fried and sprinkled with salt and a dash of lime juice.
  • If you want the chutney to be just Hot and Sour, remove the jiggery/sugar ingredient. If you want it sweet and sour, remove the chilli powder ingredient.

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  • The difference between a great kebab and an okay one often comes down to the marinade. Since there are so many meats that are good to use for kebabs, look to the marinade to define the flavor and add some creativity. Contrary to popular belief, marinades don’t really penetrate the meat, so there’s often no need to marinate overnight (unlike what many kebab recipes require).

    The exception to that is an acidic marinade. Acids like lemon juice or vinegar will “cook” meats, so the longer they marinate, the more they cook and result in a dry and mushy texture once grilled. For heavily acidic marinades, make sure not to go over four or five hours marinating time to avoid those downsides.

  • There are probably many more to choose from, but the vegetables and fruits we regularly turn to for kebabs are bell peppers, zucchini, yellow squash, onions, grape tomatoes, mushrooms, pineapple, mango, and peaches.

    You can branch out to include items that require more time to cook than the meat by partially cooking them before skewering. We’ve done new potatoes and corn this way, boiling them first before skewering and grilling, so they just needed to develop some char when brought to the flames.

    No matter the vegetable or fruit, they should all be cut to around the same size as the meat to ensure even cooking.

  • For skewering, you have two primary options —metal or wood. For metal skewers, you don’t need anything fancy, just sturdy stainless steel.

    It’s best for the skewers to be flat instead of round to keep the foods in place — meat and veggies are prone to unwanted rotating when on round skewers. Go with skewers that are about 12 inches long, which is both a manageable length to work with, and a nice individual portion size as well.

    Kebabs are all about convenience, and washing thirty to forty skewers after a big cookout is not how you want to spend your time. So, if you are entertaining, why not choose the wooden variety, which are made out of bamboo, inexpensive, and easy to find.